Rating: 4.5 stars
6 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 5

This compote uses frozen fruit, which is as nutritious as fresh and readily available in winter. The honeyed yogurt offers a sweet balance for the tangy compote, which can be made ahead and refrigerated for up to one week. While Greek yogurt offers a thicker base for the topping, plain low-fat yogurt can be substituted, if desired.

Jeanne Kelley
Recipe by Cooking Light January 2013

Gallery

Johnny Autry; Styling: Leigh Ann Ross

Recipe Summary

hands-on:
50 mins
total:
1 hr 5 mins
Yield:
Serves 8 (serving size: 2 waffles, 1/4 cup compote, and 2 tablespoons topping)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare compote, combine first 3 ingredients in a medium saucepan over medium-high heat; bring to a boil. Cover and simmer 25 minutes or until rhubarb is tender and mixture thickens, stirring occasionally. Remove from heat, and keep warm.

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  • To prepare waffles, combine cornmeal and 1 cup boiling water in a large bowl. Let stand 20 minutes or until cooled to room temperature.

  • Coat a waffle iron with cooking spray; preheat.

  • Add eggs to cornmeal mixture; stir with a whisk to combine. Stir in butter, 2 teaspoons rind, and juice. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a bowl; stir to combine. Add flour mixture to cornmeal mixture. Combine low-fat yogurt and milk in a bowl; stir with a whisk until smooth. Add yogurt mixture to cornmeal mixture, stirring just until combined.

  • Spoon about 1/4 cup batter per 4-inch waffle onto hot waffle iron, spreading batter to edges. Cook 3 to 5 minutes or until done; repeat procedure with remaining batter.

  • To prepare topping, combine Greek yogurt and remaining ingredients in a small bowl; stir until smooth. Serve waffles with warm compote and yogurt topping.

Nutrition Facts

334 calories; fat 8.7g; saturated fat 4.5g; mono fat 2.7g; poly fat 0.9g; protein 8.9g; carbohydrates 57.8g; fiber 4.2g; cholesterol 72mg; iron 1.8mg; sodium 444mg; calcium 237mg.
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